Ingredients
Vegetables and Aromatics
- 3 medium leeks, tops removed, cut in half and thinly sliced
- 8 ounces oyster mushrooms
- 4 garlic cloves, minced
- 2 sage leaves
- 1 teaspoon lemon zest
Liquids and Fats
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- ⅓ cup sherry wine
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
Pasta and Cheese
- 1 lb fettuccine
- ½ cup grated Gruyere cheese
- 1 cup reserved pasta water
Seasonings and Garnish
- ½ teaspoon salt (plus more as needed)
- ½ teaspoon granulated sugar
- 1 teaspoon black pepper
- ¼ cup toasted pine nuts
Instructions
- Caramelize the Leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the sliced leeks and season with ½ teaspoon salt and ½ teaspoon granulated sugar. Cook, stirring occasionally, until the leeks are golden and caramelized, about 20 minutes. Add 1-2 tablespoons of water if the pan becomes too dry to prevent burning.
- Reduce the Sherry: Pour in the ⅓ cup sherry wine and continue cooking until the wine has reduced and concentrated in flavor. Remove the caramelized leeks from the pan and set them aside.
- Brown the Mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms in an even layer with space in between. Let them cook undisturbed for about 4 minutes to develop a brown crust, then flip and brown on the other side. Season with salt and black pepper.
- Sauté Garlic and Sage: Add the minced garlic and sage leaves to the mushrooms and cook for 1 minute until fragrant.
- Prepare the Sauce: Return the caramelized leeks to the pan. Add ¾ cup heavy cream, 1 tablespoon balsamic vinegar, and 1 teaspoon lemon zest. Bring the mixture to a simmer and cook until thickened, about 2 to 3 minutes. Season the sauce with salt and pepper to taste.
- Cook the Pasta: Meanwhile, cook the fettuccine in salted boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Combine Pasta and Sauce: Add the drained fettuccine, reserved pasta water, grated Gruyere cheese, and 1 teaspoon black pepper to the sauce. Toss to coat the pasta evenly, simmering for 2 minutes or until the cheese melts and the pasta is well coated. Adjust seasoning with salt and pepper as needed.
- Serve: Divide the pasta into 4 bowls and garnish each serving with toasted pine nuts. Serve immediately while warm.
Notes
- If sherry wine is unavailable, dry white wine or apple cider vinegar can be used as substitutes, though the flavor profile will vary slightly.
- For a sharper cheese flavor, you can substitute or mix Gruyere with Parmesan cheese.
- To toast pine nuts, gently heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant; watch carefully to avoid burning.
- Use a large heavy-bottomed skillet, preferably cast-iron, for even caramelization and browning.
- Reserve pasta water to adjust sauce consistency and help the cheese adhere to the noodles.
- Store leftovers covered in the refrigerator for up to 2 days; reheat gently with a splash of cream or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
